The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail, Seriola quinqueradiata, were investigated. The heating conditions did not affect the lipid oxidation, fatty acid composition, and volatile compounds of each part of the flesh. High-temperature/short-time (90 °C for 6 min) heating led to significantly higher trimethylamine (TMA) contents in all muscle parts and higher odor intensity of TMA in dark muscle (DM) compared to those of lower temperature heating. Sensory evaluation showed that the odor intensities of all muscle parts heated at high-temperature/short-time were stronger than those at low-temperature/long-time (63 °C for 30 min). All DM samples had less odor palatability than the other flesh parts. Therefore, DM may have contributed to the unfavorable odor of steamed yellowtail meat and high-temperature/short-time heating may have enhanced the odor of all flesh parts compared with those subjected to low-temperature/long-time.
Keywords: GC olfactometry; SPME-GC-MS; heating condition; trimethylamine; volatile compounds.
© The Author(s) 2021. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry.